Recent Entries from Katherine SpiersMovable Type Pro 4.382015-01-30T11:26:43Zhttp://www.kcet.org/user/profile/fralopez60/mt-cp.cgi?__mode=feed&_type=posts&username=kspiersAward-Winning Super Bowl Chili Recipestag:www.kcet.org,2015:/living/food//1240.799682015-01-30T19:26:43Z2015-01-30T19:29:11ZThe Solano County 4-H recently hosted a chili competition. We love what the kids came up with!Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139We love 4-H programs, especially when they encourage kids to come up with medal-worthy recipes. Recently the Solano County 4-H hosted a chili competition -- and the winning version is a perfect main course for Super Bowl Sunday. We found this recipe on the UC Agriculture and Natural Resources blog, which, by the way, is one of our favorite niche publications. They've posted the runner-up, too, so click through to see a more Southwestern-style chili!

In a large stock pot, brown pork in the olive oil. Add the ground beef and continue cooking over high heat until beef is browned, about 30 minutes. Add the water and seasons. Cook an additional 30 minutes. Add tomatoes and beans. Turn down beef and simmer for 30 minutes. While mixture is simmering, coarsely chop onions and peppers and finely copped garlic. Add these to the pot and continue cooking until pork is tender, about another 30 to 45 minutes. Check flavor and add seasonings to taste. If needed, thicken chili with cornstarch.

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Islam in China, And Islamic Chinese Food in L.A.tag:www.kcet.org,2015:/living/food//1240.795382015-01-07T19:20:41Z2015-01-07T21:25:20ZAn interview with a scholar of Muslims in China and Chinese-American Muslims. With some of his favorite San Gabriel Valley restaurants. Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139

In partnership with The Los Angeles/Islam Arts InitiativeThe Los Angeles/Islam Arts Initiative brings together nearly 30 cultural institutions throughout Los Angeles to tell various stories of traditional and contemporary art from multiple Islamic regions and their significant global diasporas.

Scholar Muhammad Aurangzeb Ahmad has become better known as Wang Daiyu since he started his blog, Islam in China. He studies both Muslims in China and Chinese-American Muslims: both groups that are fascinating but little-studied. Given the huge Chinese immigrant population of L.A. County, we asked Ahmad to explain the links between the Middle East, China, and the San Gabriel Valley.

How did you become an expert in Islam in China?
The topic of Islam in China is a very fascinating subject. The Chinese people constitute one fifth of all humanity and Muslims constitute one forth of all humanity, however people who belong to both these groups (Chinese and Muslims) are a small group of people with a very long history. The Chinese Muslim culture has many characteristics which are not found in any other Muslim culture e.g., the Chinese Muslims have a long tradition of all-female mosques with female religious leaders, the style of Arabic calligraphic is based on Chinese calligraphy techniques, even the Chinese language is taught with the Arabic script in some Chinese religious schools etc.

Did you change your name at some point? What was the impetus?
I adopted the name Wang Daiyu as my nom de plume when writing on the subject of Chinese Muslims. While Muslims had been in China for hundreds of years their primary mode of instruction for teaching their children about Islam was in Arabic or the Persian language. In the 16th-17th century many Chinese Muslims started to use Chinese language and philosophy to teach the new generation of Chinese Muslims in Chinese. Wang Daiyu was a Chinese Muslim scholar who was instrumental in steering Chinese Muslims in that direction.

Tell us briefly about the origins of Islam in China.
Islam has been in China almost since its beginning. There is a legend among Chinese Muslims that it was the uncle of Prophet Muhammad who reached China during the lifetime of the prophet. While historians do not believe in this story, they do state that Islam likely reached China within a decade of the death of Prophet Muhammad. In fact one of the oldest mosques in the world, the Lighthouse Mosque in Guangzhou, is in China. Muslims came to China mainly as traders, mainly through the sea route, and through Central Asia from the land route.

Are Muslims in China integrated into mainstream society?
It is difficult to generalize about Muslims in China. If we talk about the Hui Muslims then yes they are very well integrated. They speak the same dialect of the Chinese language as their non-Muslim neighbors and even their culture is very similar to their non-Muslim counterparts. The main difference is of course the religion. The other main group of Muslims in China are the Uighur people who are Turkic in origin. There is some discrimination against the Uighur people and ethnic conflict in the region.

Los Angeles County is known for its relatively large Chinese immigrant population. Any idea what percentage of them are Muslim?
A relatively small percentage of Chinese people in the U.S. are Muslims, which is less than the percentage of Chinese Muslims in China itself. Thus less than one percentage of Chinese people in the Los Angeles County are Muslims.

What are some elements of Chinese Islamic food that are different from what most Americans would consider Chinese food?
The Chinese Islamic cusine has Central Asian influences. Pork is of course notably absent from Islamic cuisine and in general beef and lamb are used much more as compared to more traditional Chinese cuisine. The food of the Uighur people is of course very similar to the Central Asian dishes. Naam and kababs are a staples foods of Xinjiang cuisine which one associates with Persian or Turkish food and not Chinese food. Lamian noodles and beef noodle soup are usually associated with Muslims in China even though these dishes are not well known in the U.S.

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The Art and Science of Pepperminttag:www.kcet.org,2014:/living/food//1240.782192014-12-11T18:43:38Z2014-12-11T18:43:47ZUSC did a cross-department study looking into peppermint, the most December-y of holiday dessert flavors.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139
USC did a cross-department study looking into peppermint, the most December-y of holiday dessert flavors. Here's one fascinating tidbit: stripes used to be associated with crime and deviance! How'd they become such a sweet pattern? The answer is in the video.

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Holiday Cocktail Recipe: Fig-Infused Hot Toddiestag:www.kcet.org,2014:/living/food//1240.780492014-12-05T20:14:49Z2014-12-11T23:30:22ZSince it's Repeal Day, you should make your own hooch! Or at least infuse your own. Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139Since it's Repeal Day, you should make your own hooch! Or at least infuse your own. This recipe from 41 Ocean will ensure you have your own homemade whiskey for Christmas hot toddies. Enjoy!

Fig-Infused Whiskey Instructions
· Put figs into jar and add one bottle of Japanese Whiskey.
· Leave sealed jar in a dark, cool place for 3 weeks.
· Between 3 and 4 weeks when the great fig taste is present, strain the figs out of the whiskey.

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Recipe: Sorrel Souptag:www.kcet.org,2014:/living/food//1240.780502014-12-04T21:35:24Z2014-12-04T21:35:17ZThis soup couldn't be easier -- just some chopping and blending! -- but if you dollop the creme fraiche with style, everyone with think you're a gourmet cook. Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139This soup couldn't be easier -- just some chopping and blending! -- but if you dollop the creme fraiche with style, everyone with think you're a gourmet cook. It's a delicious concoction, and it comes to us courtesy of L'Assiette in Los Angeles.

Over medium heat, sauté chopped shallots, celery, thyme, and oregano in 2 oz. of butter for approximately 8-10 minutes. Add the remaining ingredients including the potatoes, sorrel, water, chicken base, skimmed milk, half and half, salt and bring to a boil.

Once ingredients reach a boil, bring down to a simmer and cook for 20-30 minutes.

Thoroughly puree the soup in a traditional blender or immersion blender. Serve with a pinch of Crème Fraiche and parsley.

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Recipe: Iowa Loose Meat Sandwichestag:www.kcet.org,2014:/living/food//1240.779232014-12-02T21:18:56Z2014-12-02T21:18:30ZThis recipe is basically just a really easy hamburger. (Is it insulting to Iowa to say that?)Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139 This recipe is basically just a really easy hamburger. (Is it insulting to Iowa to say that?) America's Test Kitchen gives us this very quick recipe perfect for busy nights filled with carnivores.

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Recipe: Potato Gnocchi with Browned Butter and Sagetag:www.kcet.org,2014:/living/food//1240.779212014-12-02T20:55:04Z2014-12-02T20:56:11ZThis weather calls for comfort food that will warm up the kitchen.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139
This weather calls for something that will warm up the kitchen. Gnocchi from America's Test Kitchen is a relatively straightforward recipe, it'll steam up your kitchen, and it's comfort food. Perfect for a rainy day!

4. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.

5. FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 11/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.

6. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.

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Weekend Recipe: Chocolate Shadow Caketag:www.kcet.org,2014:/living/food//1240.776572014-11-21T19:28:03Z2014-11-21T19:28:30ZThis cake is just absolutely gorgeous: it's a showstopper, on a holiday table or at the end of a quick countertop dinner.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139This cake from America's Test Kitchen is just absolutely gorgeous: it's a showstopper, on a holiday table or at the end of a quick countertop dinner.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking soda, baking powder, and salt together in bowl. In second bowl, whisk boiling water, chocolate, cocoa, and espresso powder together until smooth.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add sour cream and vanilla and mix until incorporated.

3. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand.

For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.

To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing.

To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.

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Weekend Recipe: Butterscotch Puddingtag:www.kcet.org,2014:/living/food//1240.776562014-11-21T19:11:22Z2014-11-21T19:11:40Z It seems like such a basic dessert, but those who know cooking will appreciate all the effort that goes into making this sweet.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139
Angelenos have come to love a dessert we call butterscotch budino -- which is just a fancy word for pudding. It seems like such a basic dessert, but those who know cooking will appreciate all the effort that goes into making this sweet: you're basically making candy. Delicious, crave-inducing candy. America's Test Kitchen

2. Remove pan from heat; carefully pour 1/4 cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 seconds. Return pan to medium heat and gradually whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.

3. Meanwhile, microwave remaining ¼ cup milk until simmering, 30 to 45 seconds. Whisk egg yolks and cornstarch together in large bowl until smooth. Gradually whisk in hot milk until smooth; set aside (do not refrigerate).

4. Return saucepan to medium-high heat and bring mixture to full rolling boil, whisking frequently. Once mixture is boiling rapidly and beginning to climb toward top of pan, immediately pour into bowl with yolk mixture in 1 motion (do not add gradually). Whisk thoroughly for 10 to 15 seconds (mixture will thicken after a few seconds). Whisk in vanilla and rum. Spray piece of parchment paper with vegetable oil spray and press on surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth before serving.

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Weekend Recipe: Roasted Winter Squash and Fennel tag:www.kcet.org,2014:/living/food//1240.776542014-11-21T18:55:41Z2014-11-21T18:55:34Z This one is perfect for the holidays, or any day you want a dish that's easily assembled.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139Care for an extremely simple America's Test Kitchen recipe? This one is perfect for the holidays, or any day you want a dish that's easily assembled. The cranberries make it sing.

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Toss squash, apples, fennel (and fronds, if using), cranberries, oil, salt, and pepper in large bowl until well coated. Arrange squash mixture on baking sheet and roast until vegetables are tender and lightly browned, about 1 hour. Serve.

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Recipe: Apple Buckwheat Caketag:www.kcet.org,2014:/living/food//1240.776432014-11-20T19:35:02Z2014-11-20T19:35:26ZA cake that's versatile enough for breakfast or dessert.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139Zoe Nathan may be the most accomplished baker/restaurateur in Los Angeles. Her cookbook Huckleberry is a collection of some of her favorite brunch recipes, including this delicious (and somewhat healthful!) cake. Enjoy it as is, or if you're facing sweet tooths, add whipped cream!

Position a rack in the middle of your oven and preheat to 350°F/180°C. Line and grease a 10-in round cake pan.

In a stand mixer fitted with the paddle attachment, cream the butter, 12⁄3 cups sugar, and salt on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, scraping the sides of the bowl well between each addition. Add the grated apple and mix. Then add the almond flour, buckwheat flour, all-purpose flour, cornmeal, and baking powder. Mix cautiously, just until incorporated. Do not overmix!

Scoop the batter into the prepared pan, top with the sliced apples, arranging them in pretty concentric circles, and sprinkle with the remaining sugar. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan.

Meanwhile, make the glaze: Simmer the sugar, water, salt, vanilla bean seeds and pod (if using), and apple cores together in a saucepan until the sugar is completely dissolved, about 2 minutes. Set aside to infuse.

Place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.

While the cake is still warm, brush the glaze all over the top and sides and garnish with the nonedible vanilla pod. This cake is best served the day it's made but keeps well, tightly wrapped, at room temperature, for up to 2 days.

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Weekend Recipe: Cider-Glazed Root Vegetables with Apple and Tarragontag:www.kcet.org,2014:/living/food//1240.775742014-11-14T21:37:32Z2014-11-14T21:37:58ZThis recipe sweetens up the season's best vegetables. Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139This America's Test Kitchen recipe sweetens up the season's best vegetables. There will be no whining at the table!

2. Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in tarragon and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.

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Weekend Recipe: Garlicky Roasted Shrimp with Parsley and Anisetag:www.kcet.org,2014:/living/food//1240.775712014-11-14T19:57:50Z2014-11-14T19:57:55ZThis shrimp dish is quite easy to prepare -- just make sure your guests aren't afraid of eating with their hands.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139This shrimp dish is quite easy to prepare -- just make sure your guests aren't afraid of eating with their hands. As America's Test Kitchen explains, you'll have to make sure to get jumbo shrimp; smaller versions cook too quickly to develop flavor.

1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.

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Weekend Recipe: Stuffed Spareribstag:www.kcet.org,2014:/living/food//1240.775702014-11-14T19:43:55Z2014-11-14T19:54:04ZThis recipe calls for St. Louis-style ribs, which essentially means a rack where each rib is uniform in size. Your butcher should be able to cut this for you.Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139 This recipe from America's Test Kitchen calls for St. Louis-style ribs, which essentially means a rack where each rib is uniform in size. Your butcher should be able to cut this for you. Remember to give yourself plenty of time: this dish is in the oven for about three hours!

3. Line rimmed baking sheet with aluminum foil. Combine sugar, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Pat ribs dry with paper towels and rub all over with sugar mixture. Lay five 20-inch-long pieces of kitchen twine about 3 inches apart crosswise on prepared sheet. Lay 1 rib rack, meat side down, across twine. Place stuffing mixture on top of rack and pack to uniform thickness. Place remaining rib rack, meat side up, on top of stuffing, arranging wider end of rack over tapered end of bottom rack to sandwich stuffing. Tie racks together and trim excess twine.

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CLOSED. Win a Holiday Pie!tag:www.kcet.org,2014:/living/food//1240.775532014-11-13T23:39:11Z2014-11-25T18:27:08ZWe have five pies, made in Glendale, to give away!Katherine Spiershttp://www.kcet.org/cgi-bin/mt/mt-cp.cgi?__mode=view&blog_id=1240&id=3139CONTEST CLOSED. We have five pies to give away! ModPie, a Glendale-based pie bakery, wants to sweeten your holiday season by giving you one of their delicious seasonal pies.

ModPie's owner, Lisa Lazoff, makes her confections out of her home kitchen, a new business model made possible due to California's Cottage Food Act, the passage of which was a huge coup for small business owners. Especially small business owners who make delicious products, like Classic Apple, Salted Caramel Pumpkin with Gingersnap Crust, Chocolate Peppermint with Chocolate Wafer Cookie Crust, and Brown Butter Caramel Pear Pies.

Winners will need to pick up the pies themselves, at dates to be arranged with ModPie.(Sweepstake rules can be found here.)

To enter, just fill out the form below (no one else will be able to see your information when you've filled it out) by November 21st at 4 p.m. We'll notify you if you've won!